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Thai Curry Pumpkin Soup with a Coriander Swirl

Thai Curry Pumpkin Soup with a Coriander Swirl
PREP TIME
20 min
YIELDS
6 servings

This beautiful soup is hearty and comforting – with just a touch of spice – the perfect antidote to all that sweet stuff the kids are bringing home!

Courtesy of Signe Langford

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Ingredients

Thai Curry Pumpkin Soup with a

3
Tbsp vegetable or coconut oil
1
Tbsp salted butter
2
cup pure pumpkin meat
1
medium onion, peeled and finely diced
2
clove of garlic, peeled and finely minced
1
Tbsp fresh ginger root, peeled and finely minced
2
Tbsp red Thai curry paste
¾
cup coconut milk
900
mL tetra pack chicken or veggie broth
¼
cup medium-dry sherry

Garnish

Juice of 1 lime
1
bunch fresh coriander – leaves and tender stems only – washed and dried
1
bunch scallions, washed, trimmed and coarsely chopped
1
tsp toasted sesame oil
1
tsp coarse sea salt
½
cup coconut milk
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Directions

Step 1

Heat oil and butter over medium-low heat, in a large, heavy-bottomed pot. Add onion, ginger, garlic and stir, cooking until just softened and translucent, not browned. Add sherry, curry paste and stir until smooth, with no lumps remaining.

Step 2

Add pumpkin meat, broth and coconut milk and blend well, until completely smooth and integrated. If you own an immersion blender (hand wand) and want a super smooth soup, feel free to use it now, but it’s not necessary. Taste and adjust for seasoning – saltiness and spicy heat.

Step 3

Simmer on low for about 15 minutes. While piping hot, transfer to a tureen. Serve at the table and garnish each bowl with a swirl of coriander puree.

Step 4

Place all ingredients into a blender or food processor and liquefy. Transfer to a squeeze bottle. Store in the refrigerator for up to 4 days.

Step 5

Jack o’ Lantern Soup Tureen

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My rating for Thai Curry Pumpkin Soup with a Coriander Swirl
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